Whole Meat Special Recipe

Trim and score

Pat the pork shoulder dry with paper towels. Trim any excessively large external fat pockets, leaving a thin fat cap for flavor. Lightly score the fat in a crosshatch pattern about 1/4 inch deep to help the marinade penetrate and fat render.

Make dry rub

In a bowl combine kosher salt, granulated sugar, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, and crushed red pepper flakes. Whisk to blend evenly.

Prepare wet marinade

In a separate bowl whisk together olive oil, apple cider vinegar, soy sauce, minced garlic, chopped rosemary and thyme until emulsified.

Apply marinade

Rub the dry rub evenly all over the pork, working into scores and any crevices. Massage the wet marinade over the meat, ensuring the undersides and any cavity get coated. Reserve about 60 ml of the wet marinade for later basting.

Rest to marinate

Place the pork in a large rimmed tray or resealable bag. Refrigerate for at least 8 hours and up to 24 hours for best flavor. Remove from fridge 1 hour before roasting to come closer to room temperature.

Preheat oven to 150°C (300°F). Toss the quartered onions, carrots, celery, halved garlic heads and baby potatoes with olive oil, coarse salt, and a few rosemary and thyme sprigs. Spread in an even layer in the bottom of a large roasting pan. These create a flavorful rack and will absorb pan juices.

Place the marinated pork shoulder on top of the vegetable bed or on a rack set over the roasting pan. Insert an oven-safe probe thermometer if available, aiming for the thickest part of the meat away from bone.

Cover the roasting pan tightly with foil to trap steam and roast in the preheated oven for 3 hours. This initial low-and-slow phase renders fat and makes the internal temperature rise gradually.

While the pork roasts, prepare the basting sauce: melt unsalted butter in a small saucepan over medium heat, whisk in honey, Dijon mustard, apple cider vinegar, sea salt and black pepper until smooth. Keep warm.

After 3 hours, remove the foil and increase oven temperature to 200°C (400°F). Brush the pork generously with half of the reserved wet marinade and 1/3 of the basting sauce. Return uncovered to the oven to crisp the exterior, roasting until an internal temperature of 93°C (200°F) is reached on the thickest part (this can take 60–90 minutes depending on roast size). Baste every 20–30 minutes with remaining marinade and basting sauce to build a glossy crust.

If the vegetables are browning too quickly, tent them with foil or move them aside. The finished pork should have a dark, caramelized crust and be very tender—probe should slide in with little resistance.

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 30–45 minutes; the carryover cooking will raise temperature slightly and juices will redistribute.

While the meat rests, skim any accumulated fat from the roasting pan juices and spoon pan juices into a small saucepan. Bring to a gentle simmer and reduce 3–5 minutes; whisk in remaining basting sauce if desired to make a pan jus.

Carve: for pulled-style, use two forks or meat claws to shred the pork, discarding excess bone and large fat pieces. For sliced presentation, cut against the grain into 1/2-inch slices, arranging on a platter.

Scatter chopped fresh parsley over the carved meat and vegetables. Serve lemon wedges on the side for a bright squeeze if desired. Offer barbecue sauce on the side for those who want additional glaze.

Suggested accompaniments: roasted vegetable bed, mashed potatoes, steamed greens, or crusty bread to soak up pan jus.